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Roasted potatoes is one of my most common go-to side dishes. After trying out many different recipes it’s always comforting to go back to basics – meat and potatoes :) Potatoes are a universal favorite, so if you are looking to make a side dish for a crowd, potatoes are always a great choice. This time I wanted to add something new to the potatoes – and onions naturally came to mind. Potatoes and onions are like peas and carrots – these vegetables taste great together. No wonder why they sell potatoes and onions right next to each other at the grocery store!
My favorite way of cooking potatoes is roasting them in the oven, as it requires very little work – just peel and cut the potatoes, toss in olive oil and the oven will do all the cooking. I always know when the potatoes are done just by looking at them – when they develop a golden brown finish, they look ready and they are, in fact, ready :) Another thing I really like about this dish is that roasted potatoes and onions reheat very well, so you can make a large batch of this recipe in advance, then simply reheat it in the oven or microwave.
The best type of onion to roast alongside potatoes is the red onion. Red onions have natural sweetness that really comes out after roasting. The heat takes out all the bitterness of the onion, leaving a deep roasted savory-sweetness that you just must try.
The Secrets Of Perfectly Roasted Potatoes And Onions
The main secret to getting the oven roasted potatoes properly browned is to toss them in olive oil beforehand. The oil prevents the potatoes from drying out and helps them develop a golden-brown crust. Without the oil the potatoes will dry out and won’t look or taste as good. A little oil goes a long way and really makes a difference in the finished recipe. Also, use good olive oil as a substandard oil will give the potatoes an “off” taste. I use the same extra-virgin olive oil that’s good enough to go in a salad dressing.
Roasting potatoes and onions together can be tricky because the onions cook much quicker than potatoes. For roasted potatoes and onions, you should use the oven temperature of 375F. If you use a lower oven temperature like 350F or below, the potatoes will be pale and taste closer to boiled or steamed as opposed to roasted. If I roast potatoes without the onions, I heat the oven much higher to 425F, and my potatoes get much more browned, but the onions will burn at high temperature before the potatoes are ready, so 375F is a happy medium that results in well-browned potatoes and fully roasted onions that aren’t burned.
Salt After Roasting
Salting the raw potatoes can cause them to release their juices and cause them to be mushy, as well as prevent them from browning. Always salt the potatoes after cooking, not before! This is a little known tip, but it really makes a huge difference. When it comes to potatoes (and most other foods as well), add pepper and spices before cooking, and sprinkle with salt after cooking.
- 8 medium potatoes
- 2 large red onions
- 1 tbsp olive oil
- 1 tbsp italian herb seasoning
- ½ tsp ground pepper
- 1 tsp salt
- Preheat the oven to 375F.
- Line the baking sheet with parchment paper.
- Peel the potatoes and cut into quarters.
- Peel the onions and cut into wedges.
- Put the potatoes and onions on the baking sheet.
- Pour the olive oil over the potatoes and onions and toss to combine.
- Spread the potatoes and onions apart in a single layer so they are not touching (if there is not enough room, use the second baking sheet).
- Sprinkle the potatoes and onions with pepper and herbs.
- Put in the oven on the middle rack and bake for 40 minutes, or until the potatoes are golden brown.
- Take the potatoes and onions out of the oven and sprinkle with salt.